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18 December 2012,20:32 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the tofu (bean curd) into 2.5 cm cubes and set aside until required.
  • Heat the peanut oil in a preheated wok or large frying pan (skillet).
  • Add the spring onions (scallions), celery, broccoli, courgettes (zucchini), garlic, spinach and tofu (bean curd) to the wok or frying pan (skillet) and stir-fry for 3 - 4 minutes.
  • To make the sauce, mix together the vegetable stock, soy sauce, hoisin sauce, chili powder and sesame oil in a flame proof casserole and bring to the boil.
  • Add the stir-fried vegetables and tofu (bean curd) to the sauce pan, reduce the heat, cover and simmer for 10 minutes.
  • Transfer the tofu (bean curd) and vegetables to a warm serving dish.
  • Serve with rice.


  • 750 grams tofu (bean curd)
  • 4 tablespoons Cooking oil
  • 12 spring onions (scallions), cut into batons
  • 4 celery sticks, sliced
  • 200 grams broccoli florets
  • 200 grams courgettes (zucchini), sliced
  • 4 garlic cloves, thinly sliced
  • 750 grams baby spinach
  • Rice, to serve


  • 500 ml vegetable stock
  • 4 tablespoons light soy sauce
  • 6 tablespoons hoisin sauce 
  • 2 teaspoons chili powder 
  • 2 tablespoons Sesame oil

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